This Cream of Celery Soup is proof that simple ingredients can create something really special. Ready in only 30 minutes; it’s creamy, cosy and full of gentle, savoury flavour.
Is there anything more comforting than a bowl of soup? It's perfect for a quick lunch or an easy weeknight dinner. Whether you’ve got a bunch of celery to use up or you’re just craving something wholesome, this recipe comes together with minimal effort and maximum comfort.
Ingredients for Cream of Celery Soup
- Vegetables: celery, potato, onion and garlic
- Dairy: cream and salted butter
- Other: chicken stock (or vegetable stock)
How To Make Cream of Celery Soup
Prepare the vegetables by peeling and chopping. Melt the salted butter in a pot with olive oil. Add onion, celery and garlic to the pot with oil and butter and cook (with the lid on) for 15 minutes.
Add potatoes to a separate pot with cold salted water and cook for the same time until soft. Check you can pass a knife through the potatoes and if you can - drain them and then either rice them or mash them up until smooth.
Pour the chicken stock into the pot with the vegetables and simmer for a further 5 minutes. Then add the cream then either blend the soup up using a hand blender or food processor.
Whisk the mashed potato through the blended soup along until fully incorporated. You could choose to blend the potato with the soup, but be careful not to overblend. Blending potatoes can break the starch molecules and makes them 'gloopy' in texture.
Storage and Reheating
Cream of Celery soup will last for 4-5 days in the fridge and can be frozen for up to 6 months.
To reheat: microwave or heat in a pot on the hob until piping hot throughout.
Other Soup Recipes You Might Like
If you love this Cream of Celery soup or soups in general, then why not try some of these:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Cream of Celery Soup (30 Minute Recipe)
Ingredients
- 1 tablespoon olive oil
- 60 g salted butter
- 1 onion
- 2 cloves garlic
- 750 g bunch of celery
- 500 g potato raw, unpeeled weight
- 2 chicken stock cubes
- 1.2 L water
- 250 ml double cream
Instructions
- Melt the salted 60 g salted butter in a pot with 1 tablespoon olive oil
- Prepare vegetables: finely chop 1 onion, wash and chop 750 g bunch of celery (discard the base but use leaves etc.), slice 2 cloves garlic, peel and chop 500 g potato into inch square chunks
- Add onion, celery and garlic to the pot with oil and butter and cook (with the lid on) for 15 minutes
- Add potatoes to a separate pot with cold salted 1.2 L water and cook for the same 15 minutes
- Add 2 chicken stock cubes to the pot with the vegetables and simmer for an extra 5-10 minutes, add 250 ml double cream then blend until smooth (using a hand blender or food processor)
- Check you can pass a knife through the potatoes and if you can - drain them and then either rice them or mash them up until smooth
- Whisk the mashed potato through the blended soup until fully incorporated and stir through.
Mo Rizza says
Thank you. Will try few of these. I do make celeriac soup but because my family are eating healthily I don’t add cream. It is however not the same flavour.